Espresso Cake

Total Time:
50 min
15 min
10 min
25 min

14 servings

  • 2/3 cup whole-wheat pastry flour
  • 1/4 cup unbleached all-purpose flour
  • 1 cup raw cane sugar (Turbinado)
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup pureed prunes or unsweetened applesauce
  • 3 large egg whites
  • 1 teaspoon pure vanilla extract
  • 1 cup coffee

Accompaniment: fat-free frozen yogurt or raspberry sauce and powdered sugar.

Preheat the oven 350 degrees F. Spray a 9-inch cake pan with cooking spray and dust with additional cocoa powder, set aside.

In a medium bowl, combine the flours, sugar, cocoa, baking powder, baking soda, and salt; set aside. In another bowl, combine the prune puree, egg whites, vanilla, and coffee. Mix the wet ingredients into the dry ingredients and pour into the prepared cake pan.

Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake and invert onto a wire rack to cool completely. Cut into 14 wedges to serve.

Per-serving: Calories 80; Protein 3g; Total Fat 0.5g; Saturated Fat 0g; Carbohydrates 18g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 105mg

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4.7 3
This recipe was amazing; the coffee did not stand out very much, but I love chocolate. I thought the applesauce was a peculiar addition, so I used half apple sauce and half hazelnut oil, though, now I realize that the applesauce does not add flavor, it adds moisture. If you are looking for an espresso-y cake, then maybe add a cup of espresso, instead of coffee. I think the recipe is great as it is, but oil is not a bad substitution for those who do not have applesauce. I made the cake, cut it in half, put nutella and chopped hazelnuts in between. Then I coated the entire cake in semi-sweet chocolate ganache, decorating the top with a circle of chocolate chips with hazelnuts in it. item not reviewed by moderator and published
I make this all the time when I am craving chocolate. It is so simple and delicious - usually doesn't last long around my house! item not reviewed by moderator and published
This is a great recipe. I am not a really good baker so I was really surprise when the cake turns out to be moist and chocolaty. It took less then an hour to prepare and bake. The only thing I'll modify next time I make it is to cut down on the intensity of the coffee. It was too strong for me. I guess you can put chocolate milk if you want to make a chocolate cake instead. I don't think I'll bake a regular chocolate cake or use cake mix again because this cake was so easy to make and it is good for you. Who can say no to a cake that is 80 calories and has 0.5g of fat. I wonder if Cary Neff?s book has other yummy dessert recipes like this one?I guess I have to go out buy his book. item not reviewed by moderator and published

Not what you're looking for? Try:

Espresso Cake with Tuscan Liquor Buttercream and Caramel Glass

Recipe courtesy of Giada De Laurentiis